14 comments:

cook the onion and/or garlic in the olive oil on high stirring constantly for about a minute or until the onion softens a bit and you can smell the garlic, add the chickpeas (along with their liquid) and the tomato paste, mix it all up and add the curry powder. when everything is heated through, stir in the tahini and turn off the heat.you will need to let it cool off for a minute before you can enjoy your delicious, vegan, low-calorie, filling bowl of goodness. or you can burn your mouth because it smells so good, like I do half the time.

The Sanctuary Dressing is great! I'm glad Isa had a note about not liking silken tofu in dressings or I never would have made it. The Cauilpots were surprisingly good. And the Chickpea Picatta too. Mac & Trees was not bad- but the Butternut Coconut Rice- yuck! How something that sounds so good could turn out so bad I don't know.

Pasta De Los Angeles has become a staple in our house. Also, the Curry Laksa and the Irish Stew. But the best recipe that we've made thus far? Bistro Broccoli Chowder. Freakin' amazing. I always add a couple of purple potatos to the recipe for some color. Best. F-ing. Soup. Ever.

tempeh helper, sanctuary dressing, masala tofu, 2nd ave korma, curried cabbage and peas, all of the hummus variations, cranberry cashew biryani were all super good. i did not like the smokey tempeh and greens stew or the red wine/olive tempeh stuff. more hits than misses for me so far though!